1 Prepare ingredients: fresh noodles, lard, shallots, soy sauce, soy sauce, salt, sugar and broth. 2. Prepare a bowl, add salt, soy sauce, soy sauce, a little sugar and a little lard. Pour the broth into the pot, bring it to a boil, and put it in a bowl. If there is no broth, you can use boiled water. 3. Pour an appropriate amount of water into the pot, bring it to a boil, add dried noodles, add vegetables after one minute, and then boil it again and remove it. Put the dried noodles and vegetables in a bowl and sprinkle with chopped chives.

The English translation of Yangchun noodles is PlainNoodles, also known as smooth noodles, clear soup noodles or "clear soup smooth noodles". The soup is clear and delicious, light and refreshing. It is a famous traditional pasta snack in the south of the Yangtze River, and it is a major feature of Gaoyou, Shanghai, Suzhou, Wuxi, Changzhou, Yangzhou, Huai 'an and other places. Folk customs call October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this noodle sold for ten pence per bowl, so it was called Yangchun noodle.

The origin of Yangchun noodles

Legend has it that the origin of Yangchun noodles is related to the southern tour of Emperor Qianlong in Yangchun in March. According to legend, Qianlong visited Huai 'an in March in Yangchun, and went to a noodle stall to hide his identity. He even ate two bowls of noodles, and the noodle soup was crystal clear, with golden oily noodles floating on it. However, I learned that this noodle had no name, and it was named "Yangchun noodle" because it was in the spring of March.

matters need attention

1, lard is a key point in making Yangchun noodles, and lard must be used to ensure the flavor of scallion oil and noodles.

2. Pay more attention to the choice of dried noodles when making Yangchun noodles, and the soup cooked with fine dried noodles will have a clear feeling.